Oct 19, 2015

Bhatura Recipe - How to Make Bhatura with Yeast



I love bhatura, but i dont make it very often these days. Since it is fried, i make it very rare. Few days back i was craving for it, so made it and serve with dahi aloo. I have shared few version of bhatura before, all the time i dont use yeast in it.  But this time  i decided to make it with yeast and it turned out so soft and spongy.


Hope you will give this a try and let me know how it turns out for you..I have one more version of bhatura in which a starter is used instead of yeast and it is a authentic punjabi recipe, will be sharing it next time..


Preparation Time : 10 mins
Resting Time  1 to 2 hours
Cooking Time : 30 sec to 45 sec per battura
Serves: 4

Ingredients:

All Purpose Flour / Maida - 2 cups
Sooji / Rava / Semolina - 1/4 cup
Salt to taste
Sugar - 1.5 tblspn
Yogurt / Curd - 2 tblspn
Dry Yeast - 1.5 tsp
Oil - 2 tblspn + for deep frying
Warm Water as needed

Method:

Take yeast and 1 tsp of sugar in a small bowl. Add little warm water to it and mix well. Let it sit for 5 mins till the yeast is activated.

Take sooji in a bowl, add in 1/4 cup of warm water to it and let it soak for 5 mins.

Now take flour, salt, sugar, oil, yogurt, soaked sooji, yeast mix and mix well. Add water slowly and knead to a soft dough. Cover and set aside for few hours till it doubles in size.

Now knead it well. Divide the dough into small balls.

Roll each ball into a round disc.

Heat oil for deep frying and fry the battura till puffy.

Drain and serve.


Pictorial:
Take all your ingredients


First take yeast in a bowl


Add a tsp of sugar


Add little warm water and let it sit for 5 mins


Now see how foamy the mix looks, the yeast is activated


Take sooji in a bowl


add little warm water to soak the sooji


take flour in a bowl


add little salt


add in sugar


add in oil


add in yogurt


mix well


add in yeast mix in


add in sooji


mix well


knead to a soft dough


now it is well kneaded


cover and let it rise


now it is well risen


add some more flour and knead well again


Now divide this into small balls


take a ball


roll it


heat oil for deep frying


drop battura in


use a slotted spoon to press the top


it it puff up


look how puffy


Drain and serve

5 comments:

  1. Hi,
    I have 2 questions
    1. What brand of yest do you use?
    2. Once the yeast packet is opened, how do you store the remaining yeast?

    I am asking these questions because mine gets ineffective after the first use.

    ReplyDelete
  2. @Vidyai put that in a air tight contianer and store it in freezer

    ReplyDelete
  3. Thanks. Can you specify the brand.

    ReplyDelete
  4. @Vidyai buy mine from my super market, they bhave their seal on that, no particular brand name is mentioned

    ReplyDelete
  5. Why we add semolina? Can we make without that?

    ReplyDelete

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